In lieu of soppy Christmas memories, I thought I’d share my new favorite cookie recipe.
I know. No one’s more surprised than me that it’s not chocolate with chocolate chips and smothered in fudge frosting!
Friend: These are delicious, very oatmealy, though. Me: Well, I didn’t measure the oats… or the raisins…
Friend: If only we all could la-dee-da our ways through recipes as if they’re suggestions like you do!
The base of this cookie came from this recipe but I changed a few things (mostly because I never plan ahead!).
I’m sure it would be quite tasty with walnuts and molasses… if you try it that way, please let me know!
SOFT & CHEWY OATMEAL RAISIN COOKIES
Makes about 20 cookies
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed brown sugar (I’m not sure it was a full cup)
- ¼ cup granulated sugar (I used SPLENDA® and added extra)
- 2 large eggs
- 1 tablespoon vanilla extract (I always, always! add extra extract)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon (also added extra)
- 3 cups old-fashioned rolled oats (added extra of this, too)
- 1 cup raisins (once again, I added more)
- Preheat oven to 350°F (177°C).
- Cream the softened butter and both sugars together until smooth. Add the eggs and mix. Add the vanilla and mix until combined. Set aside.
- In a separate bowl, combine the flour, baking soda, and cinnamon.
- Add dry to the wet ingredients and mix until combined. Mix in the oats, raisins.
- Chill the dough for 30-60 minutes in the refrigerator.
- Roll balls of dough (about a tablespoon of dough per cookie) and place 2 inches apart on the baking sheets.
- Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.